Pambazo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican sandwiches made with telera bread dipped in red guajillo chile sauce and filled with a potato and chorizo mixture. Topped with lettuce, cotija, and sour cream for a flavorful lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 9 guajillo chiles, (rinsed, stemmed, and seeded)
- 2 árbol chiles, (rinsed and stemmed, optional*)
- Water, (as needed)
- 1 Roma tomato
- 1 clove garlic
- ¼ medium white onion
- 1 ½ teaspoons kosher salt, (plus more as needed)
- 2 ½ cups peeled and diced russet or yukon gold potatoes ((about 3 medium-sized potatoes))
- 3 tablespoons olive oil, (divided)
- 1 pound Mexican chorizo*
- 6 telera bread rolls, (halved lengthwise)
- Thinly shredded lettuce
- Crumbled cotija cheese
- Pickled red onion
- Salsa roja or verde
- Mexican crema or sour cream
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1985mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 792mg
- Calcium
- 133mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1985MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.